2 large zucchini, or 1 lb baby zucchini, cut into 1/2-inch pieces
4 cloves garlic, roughly chopped
2 tablespoons olive oil
1/2 pound bow-tie pasta
1/2 pound asparagus, cut into 2-inch pieces
1 cup frozen peas
1/4 cup chopped chives
3 tablespoons chopped flat-leaf parsley
1 tablespoon lemon zest
1/2 cup grated Parmesan
1. Heat oven to 400 degrees F. Toss zucchini and garlic with 1 tbsp olive oil. Spread mixture evenly on a rimmed baking sheet and roast, stirring once, until zucchini is tender, about 15 min.
2. Meanwhile, cook pasta according to package directions, adding asparagus and peas 3 to 4 min before it’s done. Drain, reserving some pasta water, and transfer to a large bowl.
3. Toss pasta mixture with the zucchini, garlic, chives, parsley, zest, Parmesan and 1 tbsp olive oil. Add 2 to 4 tbsp of reserved pasta water. Top with extra Parmesan. Makes 4 servings.
Credit: Recipe from http://www.lhj.com